Risotto with lamb casserole

 
                        RISOTTO WITH LAMB CASSEROLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Casseroles
                 Chronicle
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Leg of lamb or lamb shoulder
                         Trimmed, bones and cut into
                         1-in cubes
                         Olive oil
      1/4   ts           Each, dried: rosemary,
                         Thyme and white pepper
                         Salt to taste
    4 1/2   c            Vegetable broth (recipe
                         Follows)
      1/2   ts           Saffron threads or ground
                         Turmeric
    1 1/2   c            Arborio rice
    1 1/2   c            Dry white wine, such as
                         Pinot Grigio
   10                    Baby asparagus spears, each
                         Cut into 2 (1-1/2-in pieces)
                         And lightly steamed
      1/2   c            Freshly grated Parmesan
                         Cheese
    1 1/2   c            Tomatoes, chopped
                         VEGETABLE BROTH
      3/4   c            Each, chopped: onion,celery,
                         Carrots and mushrooms
    4 1/2   c            Water
 
   Preheat oven to 250 degrees. Lightly and quickly sear
   cubed lamb in 1/3 cup olive oil in a skillet over high
   heat. Do not let the meat cook inside.Remove lamb with
   slotted spoon immediately and place in a 3-qt
   casserole that has been coated with vegetable spray.
   Add thyme, rosemary and pepper to casserole and toss
   with meat;season with salt.
   Cover casserole with lid or a piece of aluminum foil
   and bake 30 minutes. Lamb should be very tender.
   When the casserole goes in the oven, reheat broth with
   saffron threads (to soften) over medium heat;set
   aside. Heat 2 tablespoons olive oil in a saucepan over
   medium heat;add rice and saute 2 to 3 minutes. Add 3
   cups hot broth to rice and stir well. Simmer rice,
   stirring occasionally, until it begins to have a
   cremay texture. To do this, add wine and remaining
   broth, a little at a time, stirring till liquid is
   almost absorbed before adding more. The process takes
   about 20 to 25 minutes. Do not overcook;rice should
   remain slightly firm. Gently stir in asparagus and
   Parmesan. Spoon rice in a layer over lamb and garnish
   with the chopped tomatoes.
   VEGETABLE BROTH: Simmer chopped vegetables in water 1
   hour. Strain broth and use as directed.
  
 
 
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